Brown Butter Chocolate Chip Cookies (gluten-free, grain-free, egg-free)

Last Updated on August 18, 2025 by Carrie Korem, FNTP

If you’re looking for the best gluten-free chocolate chip cookies, you’ve just found them. These brown butter chocolate chip cookies are not only rich and chewy, but they’re also egg-free—making them perfect for anyone who avoids eggs but still craves a classic cookie.

The secret to making these egg-free? A gelatin egg. This simple swap (just grass-fed gelatin + hot water) gives the cookies structure and chewiness without eggs. I don’t recommend replacing it with a regular egg—the texture will be completely different. Stick with the gelatin egg for the best results!

And let’s talk about the flavor: brown butter brings a deep, nutty richness that takes these gluten-free cookies to the next level. Add in melty chocolate chips (or chunks if that’s your style) and finish with a sprinkle of flaky sea salt, and you’ve got bakery-worthy cookies made right at home.

Why You’ll Love These Brown Butter Chocolate Chip Cookies

• Gluten-free + grain-free → made with coconut flour and arrowroot flour.

• Egg-free → perfect for those with egg sensitivities.

• Chewy + rich → thanks to brown butter and the gelatin egg.

• Easy to make → just one bowl and simple ingredients.

• Perfectly balanced → sweet, salty, and chocolaty in every bite.

Recipe: Brown Butter Chocolate Chip Cookies (Gluten-Free & Egg-Free)

Ingredients:

• 7 tablespoons unsalted butter

• 1/3 cup plus 2 tablespoons organic cane sugar

• 1 tablespoon honey

• 1 gelatin egg (1 tablespoon grass-fed gelatin + 2 tablespoons hot water, whisked until frothy)

• 1/3 cup coconut flour (Bob’s Red Mill recommended)

• 2/3 cup arrowroot flour

• 1/2 teaspoon Celtic sea salt

• 1 teaspoon baking soda

• 1/2 teaspoon unflavored, grass-fed gelatin

• 1 teaspoon vanilla extract

• 1 cup Enjoy Life chocolate chips or chunks

• Flaky sea salt, for sprinkling

Instructions:

1. In a small saucepan over low heat, melt the butter. Let it cook until the milk solids turn golden brown and give off a nutty aroma. Remove from heat and let cool for 15 minutes.

2. Preheat oven to 350ºF and adjust rack to the middle position. Line a baking sheet with unbleached parchment paper.

3. In the bowl of a stand mixer, beat the browned butter, sugar, honey, and gelatin egg on medium-high for 2 minutes.

4. In a separate bowl, sift together the coconut flour, arrowroot flour, sea salt, baking soda, and gelatin.

5. With mixer on low, slowly add dry ingredients to the wet mixture. Stir in vanilla and chocolate chips.

6. Let the dough rest for 10 minutes (this helps the flours absorb the liquid).

7. Scoop dough into 1 1/2 tablespoon portions and place on the prepared baking sheet. Gently press each ball down to about 1/2-inch thick.

8. Sprinkle each cookie with a pinch of flaky sea salt.

9. Bake for 11 minutes, until edges are set but centers are soft. Let cool slightly before serving.

Here are some additional gluten-free cookies that I think you’ll enjoy! 

Chocolate Crinkle Cookies
Thumbprint Cookies
Snickerdoodles
Peanut Butter Chocolate Chip Cookies

✨ Whether you make them for a weeknight treat, a holiday cookie platter, or just because, these brown butter chocolate chip cookies are guaranteed to disappear fast. Chewy, rich, and perfectly salty-sweet—they’ll quickly become a go-to recipe in your gluten-free baking rotation!

Brown Butter Chocolate Chip Cookies (gluten-free, grain-free, egg-free)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

• Author: Deliciously Organic
• Prep Time: 25
• Cook Time: 11
• Total Time: 36
• Category: dessert
• Diet: Gluten Free

Ingredients

Units USM

• 7 tablespoons unsalted butter
• 1/3 cup plus 2 Tbs organic cane sugar
• 1 tbs honey
• 1 gelatin egg
• 1/3 cup coconut flour (bob’s red mill)
• 2/3 cup arrowroot flour
• 1/2 teaspoon Celtic sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon unflavored, grass-fed gelatin
• 1 teaspoon vanilla extract
• 1 cup Enjoy Life chocolate chips or chunks
• Sea salt for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Place the butter in a small saucepan over low heat. Let butter melt and cook until the milk solids are golden brown. Remove from the heat and let cool for 15 minutes.

Preheat oven to 350ºF and adjust rack to the middle position. 

Place the browned butter, sugar, honey and gelatin egg in the bowl of a standing mixer. Beat on medium-high for 2 minutes. Sift coconut flour, arrowroot flour, sea salt, baking soda and gelatin into a large mixing bowl. With mixer on low, slowly add dry mixture to wet mixture. Stir in vanilla and chocolate chips. Let the dough sit for 10 minutes. Using a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Using your fingers, gently press on each cookie dough ball so it is about 1/2” thick. Sprinkle each cookie with a pinch of coarse sea salt. Bake for 11 minutes. Serve.